Pumpkin & Chocolate Layer Cake with Whipped Brown Sugar Frosting

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Egg, large

• Baking & Spices

  • 5 tsp Baking powder
  • 5 tsp Baking soda
  • 1 1/2 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 6 tbsp Cocoa powder, unsweetened
  • 2 3/16 cup Flour
  • 4 1/4 tsp Salt
  • 1 Pinch Salt
  • 1 3/4 cup Sugar
  • 1/2 tsp Vanilla extract
  • 1 1/2 tbsp Vanilla extract, pure

• Oils & Vinegars

  • 5/8 cup Canola oil

• Dairy

  • 1 1/2 cup Butter, salted
  • 6 tbsp Buttermilk
  • 1 1/4 cup Milk

• Liquids

  • 6 tbsp Water

Found on eatineatout.ca

Description

Ingredients

• 1 cup sugar
• ½ cup canola oil
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup pumpkin purée
• 6 Tbsp unsweetened cocoa powder, plus more for pans
• • ¾ cup all-purpose flour
• • ¾ cup sugar
• • ¼ tsp + pinch baking soda
• • ¼ tsp + pinch baking powder
• • ¼ tsp + pinch salt
• • 1 large eggs
• • 6 Tbsp buttermilk
• • 6 Tbsp water
• • 2 Tbsp canola oil
• • ½ tsp vanilla extract
• • 7 Tbsp all-purpose flour
• • 1 ¼ cup milk
• • 1 ½ Tbsp pure vanilla extract
• • 1 ½ cup salted butter, at room temperature
• • 1 ½ cup brown sugar, packed
• • Pinch of salt

Directions

• Preheat oven to 350ºF. Butter 2 – 8” layer round pans. Dust one with flour and one with cocoa.
• Combine sugar, canola oil and eggs in a mixing bowl; mix well.
• Whisk flour, baking soda, cinnamon, baking powder and salt in another bowl.
• Stir into oil mixture; beating well. Stir in pumpkin.
• Pour into the flour prepared pan. Bake for 35-40 minutes. Cool completely before turning out.
• Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
• Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
• Pour into cocoa prepared pan. Bake until set about 30-35 minutes. Let cool completely before turning out.
• When both layers are fully cooled, take the one pumpkin layer and cut it in half, then the one chocolate layer and cut it in half so you have 4 sections of cake. Frost with Whipped Brown Sugar Icing alternating one chocolate section, pumpkin, chocolate and finish with pumpkin.
• In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens.
• Remove from heat and let it cool to room temperature. Stir in vanilla.
• While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 3 minutes. Add the completely cooled milk mixture.
• Beat for 5 minutes on medium-high to high until it looks like whipped cream.